Stuffed Monkfish with Lemon Butter

If you’ve never cooked monkfish before, you’re really in for a treat. It truly does have a lobster like consistency, and because of its dense texture, it holds it shape incredibly well even when roasted, pan seared, or braised in stews. And with its low fat content, it’s incredibly healthy — it’s even packed with B12 and selenium!

This recipe actually came about — as with so many of my recipes — due to a happy accident. I needed a way to use up some extra canned crab meat and wanted a sturdy fish I could pocket-slice to hold the stuffing I wanted to make.

The result is the kind of dinner that feels like a coastal bistro date night — except you’re barefoot in your own kitchen, sipping the same Pinot Grigio that’s going into the sauce. 😉

It’s bright. Buttery. Garlicky. And the stuffing? I can’t even. Seriously. Is there anything more decadent than a seafood stuffing?! Tender crab, sweet shrimp, lemon zest, and fresh parsley folded together into something that tastes far more complicated than it actually is? It’s divine.

Why Monkfish?

Like I said, Monkfish is a surprisingly firm, meaty fish. Unlike flounder (which I’ve made this recipe with before), monkfish holds up beautifully to stuffing and slicing. It roasts without falling apart and feels substantial on the plate.

If you’re serving guests — this is your move.

Also, if you are attempting to serve fish to a man who can easily eat a 16oz steak for dinner, this will save you the frustration of needing 10 pieces of flounder for two adults and two children. 🤦🏻‍♀️😂 Truth.

Ingredients

For the Fish & Stuffing

• 6 fresh monkfish fillets
• 1 cup panko breadcrumbs
• 2 cups fresh parsley, finely chopped
• 2 whole lemons
• 3 tablespoons fresh garlic, finely minced (divided)
• 15 ounces total fresh seafood:
  • 5 oz crab claw meat
  • 5 oz shrimp, finely chopped
  • 5 oz additional crab or shrimp (to total 15 oz)
• 1 cup mayonnaise
• 1 whole stick butter, divided (½ tablespoon used in stuffing, remainder for sauce)
• Salt & freshly cracked pepper

For the Lemon-Garlic White Wine Butter Sauce

• Remaining butter from the stick
• Remaining 2 tablespoons garlic
• 1 tablespoon flour
• 2 cups dry white wine (Pinot Grigio like Kris Pinot Grigio works beautifully)
• 2 cups light broth (chicken or seafood stock)

Instructions

1. Make the Seafood Stuffing

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a small pan, melt ½ tablespoon butter and sauté 1 tablespoon garlic for 1–2 minutes until fragrant (do not brown). Remove from heat.

In a large bowl, combine:

• Panko
• Parsley
• Zest of 1 lemon
• All crab and chopped shrimp
• Mayo (personally, I like to use Hellmann’s Light Mayonnaise to keep the calories down a little bit)
• The sautéed garlic mixture

Fold gently until combined. The mixture should be moist but scoop-able.

2. Prepare the Monkfish

• Using a sharp knife, cut a pocket into each fillet — starting about ½ inch from the top and stopping ½ inch from the bottom — creating a pocket about ½–1 inch thick.
• Season fish with salt and pepper.
• Juice half of the zested lemon over the fillets.
• Stuff each fillet generously with the seafood mixture.
• Squeeze the remaining half of that lemon lightly over the tops.
• Place on prepared pan.
• Bake at 375°F for about 30 minutes.

For the final few minutes, increase heat to 425°F convection to lightly crisp the top of the stuffing.

3. Make the Sauce

In a saucepan over low heat:

1. Melt 1 tablespoon butter.
2. Add remaining 2 tablespoons garlic. Cook 2–3 minutes, fragrant but not browned.
3. Add the rest of the stick of butter and melt.
4. Whisk in 1 tablespoon flour and cook for 1–2 minutes to remove raw flour taste.
5. Slowly pour in:
   • 2 cups white wine
     • Keep heat low. Stir consistently. Let it reduce gently until the harsh wine flavor cooks off.
   • Then add in your 2 cups light broth
     • Continue reducing slightly, but keep it light. This is not a thick cream sauce. You’re looking for just barely coating the spoon — not heavy, not creamy. Keep the flame low. Stir constantly and don’t over reduce.
6. Finish with zest from remaining lemon
7. Keep warm over very low heat until ready to pour over fish. Ideally, you want to time it so that

4. Plate & Finish

• Remove fish from oven.
• Spoon the warm lemon-garlic wine butter sauce over each fillet.
• Squeeze fresh lemon over each portion just before serving.
• Serve immediately.

Notes from My Kitchen

• I’ve made this with flounder and it’s been equally delicious, just not quite as filling. If you are looking for something a bit lighter and more delicate you can definitely sub out the monk fish for something else — just be prepared to struggle a bit more while plating. Your fish may fall apart a bit under the weight of the stuffing.
• I’ve also made this sauce with Prosecco — and I am hard pressed to decide which version I like better honestly. The sauce with prosecco has a more subtle wine flavor, but is still buttery, flavorful and delicious. (Honestly, I generally make this with whichever of the two I happen to have on hand)
• When it comes to the sauce, the key is restraint. Don’t over-reduce. You want brightness and butter — not heaviness.

I love this dish because it is one of those dinners that feels special but isn’t actually complicated. It’s just layered with amazing, fresh ingredients and packed with flavors.

Plus, sprinkled with fresh lemon and parsley it’s just so darn pretty! I love how it looks plated — perfect for any summer dinner party.